Potato and Cabbage pancake

In the realm of comfort foods, few dishes evoke the same sense of warmth and satisfaction as a perfectly cooked pancake. While pancakes are traditionally associated with sweet flavors, we’re about to embark on a culinary adventure that introduces a savory twist: Potato and Cabbage Pancakes. Bursting with the earthy goodness of potatoes, the crispiness of cabbage, and the subtle sweetness of carrots, these pancakes are a delightful departure from the ordinary. With a medley of flavors and a satisfying crunch in every bite, you’ll find yourself unable to resist reaching for just one more. Let’s dive into the details of this irresistible recipe and discover how a humble combination of ingredients can elevate the pancake experience to new heights.


  • Cabbage (150g): Within the realm of our pancake creation, cabbage emerges as the luminary, offering a symphony of texture and a whisper of sweetness. Seek out a cabbage head that boasts firmness and compactness, shedding any wilted outer leaves before venturing forth with our culinary endeavor.
  • Potatoes (150g): The steadfast foundation of our pancake, potatoes infuse our creation with a sense of comfort and substance. Opt for the starchy embrace of russets or Yukon Golds, their flesh yielding a tender, fluffy texture upon cooking. Tenderly peel away the potato skins before grating them with the aid of a box grater or a food processor equipped with a grating attachment, thus preparing them to meld seamlessly with our other ingredients.
  • Carrots (50g): Carrots, with their subtle sweetness and vibrant hues, lend a touch of complexity and visual allure to our pancake batter. With meticulous care, cleanse and peel the carrots, then grate them alongside the potatoes, ensuring a marriage of flavors and textures that tantalize the senses.
  • Green onions (20g): The verdant guardians of our pancake batter, green onions bestow upon it a delicate onion flavor and a burst of freshness. Bathe the green onions in a cold-water embrace, then tenderly pat them dry before embarking on the task of finely chopping both the white and green parts. With a judicious hand, distribute these verdant confidants throughout the batter, ensuring their presence is felt in every delectable bite.
  • Salt (1/2 tsp) and Pepper (1/3 tsp): As the conductors of flavor in our pancake orchestra, salt and pepper harmonize to bring out the inherent qualities of our ingredients. A measured touch of salt accentuates the natural sweetness of the vegetables, while pepper adds a subtle warmth and depth of character. Tread lightly, adjusting the seasoning according to personal preference, mindful of the profound impact a mere pinch can impart.
  • 2 Eggs: With their binding prowess, eggs serve as the linchpin that unites our pancake batter, ensuring its cohesion and consistency. Crack open the eggs into a separate vessel, bestowing upon them a gentle whisking to encourage a harmonious amalgamation. With reverence, introduce them to the vegetable ensemble, allowing their unifying presence to permeate every facet of our creation.
  • Cornstarch (3 tbsp): The unsung hero of our pancake endeavor, cornstarch stealthily reinforces the structural integrity of our batter, imparting a coveted crispness to its exterior while maintaining a tender, moist interior. With a deft hand, incorporate the cornstarch into the batter, ensuring its even dispersion for a flawless culinary performance.

Preparation Method:

  1. Prepare the vegetables: Embark on your culinary journey by attending to the verdant bounty of nature’s harvest. Embrace the ritual of cleansing as you tenderly bathe the cabbage, potatoes, carrots, and green onions under a cascade of cold water, ensuring their pristine purity. With reverence, shed the outer layers of the cabbage, peeling away any imperfections, while bestowing upon the potatoes and carrots the gift of skin removal.
  2. Season the shredded vegetables: With the grace of a seasoned chef, bestow upon the shredded vegetables the gift of seasoning, allowing their natural flavors to sing in harmonious unison. With a measured hand, sprinkle salt and pepper over the verdant canvas, adjusting the quantities to appease the palate’s desires.
  3. Prepare the batter: In a ceremonial vessel, crack open the eggs, their yolks symbolizing the promise of culinary creation. With a delicate touch, whisk the eggs until they meld into a cohesive symphony of texture and hue. Pour this liquid gold over the seasoned vegetables, followed by the addition of cornstarch, a silent architect in the formation of our batter.
  4. Cook the pancakes: With a flourish, heat a non-stick skillet or frying pan, its surface a blank canvas awaiting the artist’s touch. Drizzle a veil of oil upon its surface, a prelude to the culinary masterpiece that is to come. With a measured hand, ladle the pancake batter onto the heated pan, spreading it into a symmetrical canvas with the back of a spoon. Allow the pancakes to dance upon the heat, their golden exteriors crisping to perfection over the course of 3-4 minutes on each side, a testament to the alchemy of cooking.
  5. Serve with finesse: As the pancakes emerge from their baptism by fire, tenderly transfer them to a waiting plate lined with paper towels, allowing excess oil to tenderly bid farewell. With a practiced hand, repeat the cooking process until the batter is spent, each pancake a testament to the culinary journey undertaken.


In the realm of culinary creativity, the humble pancake emerges as a canvas for experimentation and innovation. With just a handful of simple ingredients—cabbage, potatoes, carrots, and a few pantry staples—you can create a savory delight that tantalizes the taste buds and satisfies the soul. From its crispy exterior to its tender interior, the potato and cabbage pancake offers a symphony of flavors and textures that you won’t be able to resist. So why wait? Gather your ingredients, fire up the stove, and embark on a culinary journey that celebrates the beauty of simplicity and the joy of good food. Your taste buds will thank you!Top of Form